July 9, 2020 / Lyn Jones / 0 Comments
For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/
- CRUST
- 1½ cup plain flour
- ½ cup vegan butter + more for greasing the pan
- 1 Tab sugar
- ½ tsp salt
- ½ cup ice water
- FILLING
- 2 cups steamed pumpkin
- ¾ cup coconut milk
- ½ tsp Agar-Agar
- ½ cup cornflour
- ¼ cup maple syrup
- ½ cup brown sugar or coconut sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- Steam the pumpkin until soft
- While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
- Put into the freezer until the filling is ready.
- Preheat the oven to 350F
- Heat the coconut milk with the agar-agar until boiling.
- Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
- Fill over crust and bake for about 45-50 minutes.
- Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.
June 4, 2017 / Lyn Jones / 0 Comments
serves 12
Ingredients
250g unsalted butter, softened
500g unsalted butter, softened – this one for buttercream icing
2 cups caster sugar
2 tsp vanilla extract
6 eggs, at room temperature
3 cups self-raising flour, sifted
½ cup plain flour, sifted
1 1/3 cups milk
500g dark choc melts
2/3 cup thickened cream
fresh strawberries dipped in melted white
chocolate, to decorate
6 cups icing sugar mixture
1. Preheat oven to 180°c. Grease base & side of two 20cm round cake pans, line with baking paper.
Beat the 250g butter, sugar & vanilla with electric beaters until light & fluffy. Beat in eggs, 1 at a time. Stir in flours and milk in two batches.
2. Spread mixture into prepared pans. Bake for 50 minutes or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
3. Meanwhile, for the buttercream: beat the 500g butter with electric beaters for 5-8 minutes until light and fluffy. Gradually add icing sugar, a spoon at a time, beating until combined.
Add 2 tbs boiling water. Beat until light and fluffy.
4. Trim tops of cakes so they are flat, then split cakes in half horizontally. Place base of one cake on a plate and spread top with ½ cup buttercream. Top with another layer of cake.
Repeat, finishing with upside-down base of second cake. Spread buttercream over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm.
5. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow to cool and thicken slightly, then pour over the chilled cake, allowing it to dribble over the side a little. Top with chocolate-dipped strawberries.
NOTE: Another cake possibility for B’s birthday at same site: Extra-Special Carrot Cake (not filed)